Grilled Flap Meat With Charred Romaine And Blue Cheese
For a nutritious meal that still delivers on flavor, this is so much more than just a salad.
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Cooking tools:
- Grill
- Instant-read thermometer
- Pepper mill
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Aluminum foil
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 3 lbs. Boneless Beef Whole Flap Meat, thawed
- to taste WFF Coarse Sea Salt
- to taste Freshly Ground WFF Black Peppercorns
- 4 Tbsp. Vegetable Oil
- 3-4 Romaine Hearts, cut in half
- ¼ Cup Olive Oil
- 8 oz. Blue Cheese Crumbs
- 4 oz. Walnuts, chopped
- 1 WFF Rustic Baguette, cut in small cubes and toasted in oven
- Extra Virgin Olive Oil, to taste
- Balsamic Vinegar, to taste
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